Published : 17. December 2019 – Modified : 10. November 2020

This tasty, sweet and smoky pineapple-chipotle pepper has a small flavor and contains two secret ingredients that give it a round and nutty taste. Can you guess what it is?

I was recently invited to a chili cook-off that I unfortunately could not attend. So this recipe is dedicated to my friend Michael, because it’s with the chipotle pepper that I wanted to enter the contest!

With chili, everyone has a preference. Some like it sweet, some like it meaty, some like it spicy – you get the picture.

And how does this chili taste?

  1. Spicy & Smoky – Chipotle in adobo sauce gives this dish a very nice smoky flavor, but also makes it VERY spicy. If you’re not a fan of spices, use half the amount of the recipe to save a little heat and smoke.
  2. A little sweet – I prefer a little sweet chili. Pineapple adds sweetness in just the right amount. If you want it even sweeter, you can add 1-2 tablespoons of maple syrup at the end, after you’ve adjusted all the flavors (which I did).
  3. Full-bodied, not soupy – The ratio of beans to meat is about 1:1. The chili is medium to thick – no more reddish and peppery chili!


  • Pineapple – I used fresh pineapple for this recipe, but you can use canned pineapple if you want to keep it simple. Personally, I like to control the size of the pineapple pieces I cut, so I opted for fresh. I like pineapple cubes one inch so they don’t melt while cooking. Each bite gives you a little explosion of sweet pineapple that pairs beautifully with the smoke of the chipotle.
  • Ground meat – I used pork because pineapple and pork are a classic combination, but you can use any type of meat or protein (beef, chicken, sausage or firm tofu) for this chili and it will still be just as delicious.
  • Gochujang – The paste gives the chili a slightly sweet and spicy flavor with a very nice hint of earthy hazelnut. Trust me. Trust me. You won’t even notice it’s in the chili, but it definitely gives it a flavor that you can’t really try.
  • Cocoa powder – gives chili a nice nutty flavor, especially after caramelizing and baking with meat.
  • Beans – I like to use white beans instead of kidney beans in my chili because I find that kidney beans tend to be very large and superior to chili. If you can’t find dark blue beans, white beans will also work. To keep it simple, I use canned beans. Remember to empty the liquid from the can and rinse the beans before using them. If you want to use dried beans, soak them in water the night before.
  • Chipotle – To create the smoke for this chili chipotle, I used a can of chipotle in adobo sauce. There was also a lot of spiciness, so if you’re not a fan of spiciness, I suggest using half a can or a few tablespoons of sauce.  Combining chipotle pepper with a good dose of crème fraîche (that’s the best thing you can do for pepper, seriously) also helps make it hotter.
  • Tomatoes – I used canned tomatoes for simplicity, but you can use fresh or roasted tomatoes and it will be just as delicious.

First opinion: Do not discard the adobo sauce after cutting the peppers. Put it in the crock pot! You get a lot of fog out there.

I used a slow cooker for this recipe, it’s so much easier and you don’t have to watch it! If you don’t have a slow cooker, you can use the pot on the stove on low heat, but you will need to stir it often so it doesn’t burn on the bottom.


This next step is crucial and should not be missed. I’m all for keeping it simple and quick, unless it comes at the expense of flavor (and sometimes texture). So don’t skip this step of sautéing and browning the spices and meat. Cooking the meat adds an extra layer of flavor by removing the excess water from the meat. Combined with the caramelization of garlic, onions, gochujang and tomato paste, the meat sauce becomes even more delicious.

One of the most fun (and delicious) ways to enhance the flavor and texture of chili is to garnish it!

Here are some ideas that I sometimes like to mix and match:

  • Green onion
  • Red onion (chopped or sliced and soaked in lime juice)
  • Processed cheese
  • Sour cream (this adds a very nice smoothness to the chili and a slight sour taste for a nice finish. If you can tolerate dairy products, I highly recommend it).
  • Fresh or marinated sliced Jalapenos (if you prefer more spice).
  • Tortilla chips (crushed or whole to remove the chili).
  • Fresh avocado or guacamole
  • Olives
  • Bacon bits
  • Fresh Lime – a quick squeeze on the fresh lime juice gives it a nice bitterness with a refreshing lime flavor.
  • Be creative!




If you made this recipe for Chipotle Pepper with Sweet and Smoked Pineapple, leave a comment to let me know how it went! I want to see it too! Follow Puppies with Sticks on Instagram, take a picture and tag it @pupswithchopsticks and #pupswithchopsticks. I want to know what you’re doing!

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Sweet and smoked pepper with pineapple and chipotle

A simple recipe for a sweet and smoky pineapple chipotle with 2 secret ingredients (gochujang and cocoa powder) that give it a rich, round and nutty flavor!

Starter, main course, side dish.

American cuisine, Asian, Tex-Mex

Keywords: chipotle chili recipe, pineapple chili recipe

Total duration 3 hours 10 minutes

Written by Joyce |- Puppies with Sticks


Gochujan meat sauce/cocoa powder



  • Chop onion, garlic and peppers and set aside for later.
  • If using fresh pineapple, peel and cut into small pieces (about the size of beans). If using canned pineapple, drain the water from the can and roughly cut into small pieces. Put the pineapple in the slow cooker.
  • When using canned beans, drain the liquid from the can and rinse the beans. Put the beans in the slow cooker.
  • Put the tomatoes in the slow cooker and set it to low heat.

Fry meat and spices (do not skip this step!)

  • Put a little oil in a cast iron skillet or frying pan and heat over medium-high heat.
  • When the oil is hot, add the onions and peppers and fry until golden brown (about 5 minutes).
  • Add garlic, cumin, cocoa powder, tomato paste and gochujang paste and sauté for about 3 minutes. He has to look fat and pompous…
  • Add the meat and mix well with the onions and noodles. Break the meat into small pieces and cook until golden brown. (About 5-8 minutes)

Slow Cooker Adjustment

  • When the meat is done, add it to the slow cooker and stir.
  • Smoked chipotle is very spicy, so mix 2 tablespoons of the chili sauce first and do a taste test. Keep doing this until you reach the right focus. If you want a little more flavor and heat, chop up the chiptole and add it to a tablespoon of chili at a time and do a taste test to make sure it’s not too spicy.
  • Set the slow cooker for 3 hours.
  • After 3 hours the chili is ready! Add maple syrup and fish sauce to spice things up, and do a taste test to make sure the amount of sweet and salty is the right amount for your taste!
  • Make side dishes and enjoy them on their own or with nacho chips!


  • 1 can of chiptole full of adobo sauce (187 ml) is quite spicy. If you don’t like spicy or tangy food, use ⅓ for the glass ½, but if you can stand the spiciness, I highly recommend using a full glass. This gives the chili a smoky flavor.
  • It is highly recommended to serve it with a side dish of full sour cream, grated cheddar cheese and chopped green onions.
  • It’s great, like dipping nacho chips in a nacho chip.
  • Add salt and sweetener at the end, when the chili is done cooking, after all the flavors have drained away, so you can adjust the saltiness and sweetness at the very end.


Serving: 1 serving | Calories: 449kcal | Carbs: 73g | Protein: 15g | Fat: 14g | Sodium: 1860mg | Sugar: 34g

All calories and information are based on a third party calculator and are estimates only. Actual nutritional information varies depending on the brands you use, your measurement methods, portion sizes, etc.

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